Asado De Puerco (English recipe)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs reduce fat content while maintaining flavor.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles provide similar heat with less cost.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar offers similar acidity at a lower price.

Remove the seeds from the Chile Colorado and Chiles ancho, rinse them, and let them dry.

Heat about 4 tablespoons of vegetable oil in a pan.

Add 3 to 4 pounds of pork stew meat to the pan and mix to brown slightly, then cover and cook for about 30 minutes on low-medium heat.

In another pan, heat oil and add 3 garlic cloves and 1/4 onion, frying until they are brown.

Add the dried chiles to the pan and fry until they turn a little darker, being careful of splattering oil.

Cut the Roma tomatoes in half and add them to the pan to fry, turning them to sear on all sides.

Add the Chiles de Arbol to the pan and fry for a couple of seconds until they darken.

Combine everything back in the pan, add 2 cups of water, and cover, cooking for 5 minutes on low-medium heat.

After 5 minutes, mix and turn off the heat, letting it cool for about 10 minutes.

In a blender, combine the fried ingredients (chiles, garlic, onion, tomatoes) along with the water, 2 teaspoons of salt, and 1 teaspoon of chicken bouillon, then blend until smooth.

After 30 minutes of cooking the meat, remove the lid and cook on high heat to give it some color.

Add the blended sauce to the meat, straining it first, and add an additional cup of water to the blender to get all the sauce out.

Mix well and adjust the consistency with more water if needed, then bring to a boil.

Add 3 bay leaves, cover, and cook on low heat for about 30 minutes until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level: